This decadent Filet Mignon in a Sherry Mushroom Cream Sauce is one of my favorite restaurant meals. The rich and luscious sauce is the perfect companion to tender filet mignon. The best part is, you can make it 30 minutes!

Years ago, I had this dish at one of my favorite local restaurants, Cafe Rinaldi. I couldn’t stop thinking about it. It was one of my all-time favorite filet mignon recipes.

The steak was perfectly seared to medium and sat atop pasta with an incredible sherry mushroom cream sauce. Now, I will be the first to admit that I’m not a mushroom fan, but I will every single one of them, as long as they are in this sauce.

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It took a little bit of time and some recipe tweaking, but I was eventually able to re-create this restaurant dish. And, surprisingly, it only takes 30 minutes to prepare!

Why This Filet Mignon in a Sherry Mushroom Cream Sauce Works

Every single component of this recipe is decadent, starting with the filet mignon – the Grand Poobah of steaks. It’s buttery and tender and oozing with flavor (thanks to my amazing Steak Rub).

Then there’s the sauce. This sauce is the stuff dreams are made of. It’s creamy and rich with earthiness from the mushrooms and just a touch of sweetness from the sherry. And this is no time to wimp out – spring for the good sherry from the liquor store. It’s worth it. Trust me.

This recipe sounds fancy and it pretty much is. It’s the perfect dish if you want to knock the socks of someone. I mean, c’mon, you can’t go wrong with filet mignon recipes when trying to impress someone.

But the best part is…it only takes 30 minutes to make! Quick. Easy. Impressive. That’s my kind of recipe. Serve it with my Classic Caesar Salad and you have the perfect meal.

How to Make Steak and Pasta Cream Sauce – Step by Step

Saute mushrooms and shallots: In a large skillet, saute mushrooms and shallots. (Photo 1 below)

Cook until mushrooms are tender: Continue cooking mushrooms and shallots until the mushrooms are tender. (Photo 2 below)

Stir in flour: Add flour to the skillet and stir to combine. (Photo 3 below)

Add sherry: Add sherry and stir to loosen up browned bits on the bottom of the pan. (Photo 1 below)

Sear the steak on each side for 2 minutes – just long enough to get a crust on the outside of the steak.

Transfer the skillet with the steaks into the pre-heated oven.

Remove from oven when the steak reaches desired doneness. Get a break down of the different degrees of doneness here.

Can You Use Other Cuts of Steak in this Recipe

This is one of my all-time favorite filet mignon recipes but you can easily use other tender cuts of beef for this recipe. I’ve made this recipe with Delmonico steaks and sirloin steaks in the past. You could also try a flat iron steak, too. All of these cuts would go great with this pasta cream sauce.

The PA Beef Council has a great breakdown of the various cuts of beef if you want to get adventurous and try something new.

Expert Tips for Making the Best Steak Pasta

While this recipe is decadent and luxurious, it’s also quick and easy. I have a few expert tips that will ensure your steak pasta cream sauce comes out perfect every time.

Don’t over cook the steak: I wouldn’t recommend going beyond medium or medium-well at the most.

Use good quality sherry: Pick up a bottle of the best sherry you can afford. When you cook the sherry down, the flavor intensifies so you want the best flavor possible.

Try different types of mushrooms: I usually use crimini mushrooms but feel free to swap your favorites into this recipe.

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Hi, I’m Christina!

I scour the internet, recipe boxes & cookbooks to bring you only the BEST recipes & products that earn my seal of approval. It Is a Keeper is your source for quick, easy and simple recipes for busy families. READMORE…